I love fish as much as the next guy. Broiled, baked, fried, it doesn’t matter — as long as it’s swimming in butter (no pun intended). But being an expert in the plight of our oceans precludes me from rewarding my palette at every opportunity. As the New York Times reports, “many [fish] varieties are nearly depleted and many have been tainted by industrial pollution.”
So I constantly consult my pocket seafood guide (PDF) to remember which is the “good” fish and which is the “bad.” It’s a shame that our short-sighted, destructive practices have forced us to rely on such guides, but they are an essential resource. Hopefully they’ll catch on more than Richard Simmons’s deal-a-meal did.